Mastering String-Work with Bobbie | Royal Icing Class

Mastering String-Work with Bobbie is an advance class, You will need high levels of concentration with so much detail going on, She recommends you don’t try this one until you have completed several advanced level royal icing course. Mastering String-Work takes time and practice to achieve (also known as Australian bridge-less string-work).This is an amazing form of royal icing art because it takes your royal icing new level with delicate piping of royal icing, through a very small piping nozzle, reaching breathtaking gravity-defying heights. The royal icing Holly berries and Leaves are a part of 5ᵀᴴ Avenue's Cookie Academy’s Course Supplies Needed for Mastering String-Work with Bobbie: Decorating Nozzle: -0 PME  -00 PME  -1 PME  Scriber tool Parchment cones, small or small feather weight bag Scissors Spatula SugarFlair: -Cherry Red -Blood Red -Chestnut –Apple Green Sugarflair Extra Strong Paste:  -Black Extra Lemon extract, cooled boiled water or Everclear Warm Cooled Water Craft Brush, only used for cookie/cake decorating Damp cloth Paper towel Knee-high stocking, or cheese cloth Paper template, for string placement Register Paper or Brown all-purpose masking paper Masking tape 10-inch cake board Round cutter, or small round condiment bowl Artist brushes, used for royal icing only Tilting cake turn table Corsage Pins Fondant covered cake Royal icing Cooled filed water Crisco ips for success: 1. Have all supplies  2.Once you have strained your icing use a clean spatula to place the icing in your cone 3. Have a damp wash rag handy to keep you work station clean 4. Use vodka, Everclear, or lemon extract to dampen you brush, water will weaken your icing; Causing the royal icing strings to break Do follow me on Instagram: @bobbiebakes and TikTok: @bobbiebakes Happy Cookie & Cake Decorating ~ Bobbie Xoxo